I will start by highlighting 4 important details that will make your Chia pudding simply perfect:
- for best results, you need to refrigerate your Chia pudding overnight.
- Additionally, according to Feel Good Foodie, the perfect ratio is 1 tablespoon Chia seeds to 1/4 cup of milk. Thus, for every cup of milk, you should use 4 tablespoons Chia seeds.
- I highly recommend you use almond/coconut milk.
- To make your Chia pudding more keto, you can add sweetener instead of honey (stevia or similar.)
Strawberry, Blueberry and Pineapple Chia PuddingCourse: Dessert, BreakfastCuisine: GlobalDifficulty: Easy
Beautiful, filling breakfast for the entire family! You can store the chia pudding in the fridge for up to 5 days in mason jars or any kind of Tupperware. Leave some room for the toppings :).
6-7 tbls Chia seeds
400 ml milk (almond/coconut for keto)
1/2 tsp cinnamon powder or vanilla/rum extract
2-3 tbls honey (2 tsp stevia for keto)
2 tbls dried fruit (optional, not keto)
fresh/frozen fruit, seeds, nuts (for keto, don’t use pineapple or any other sweet fruit)
whipped cream (optional)
- Combine all ingredients except fruit and whipped cream in a bowl and whisk 2-5 minutes. You can use a food processor.
- Refrigerate overnight.
- Serve with (frozen) fruit, whipped cream, nuts, seeds, etc.
- The calorie value for one serving no toppings is an estimate based on an online nutrition calculator. However, it depends on the ingredients you use.
Looking for dessert ideas? Here is an easy, absolutely fantastic apple cobbler recipe.
Last but not least
For a perfect Chia pudding just like in my recipe photo, remember the key touches: refrigerate overnight and use a ratio of 4 tablespoons Chia seeds to 1 cup (almond/coconut) milk.
Looking for an easy fruity smoothie recipe? Look no further: